Lima Beans…
Lima Beans
How to get them out of the pod and cooked tender so you can actually use them in a recipe.
Purchase whole Lima Bean pods that are 6”-8” long and two finger widths wide. In general the medium to small size Lima Beans are an ideal size and they will not be as starchy as big ones. You can get a good feel for the size of the beans inside just from feeling the pod. You also want to make sure that you aren’t purchasing any “blanks”. Sometimes a pod will only have two beans in it. Ideally the pod will have 3 or 4 beans.
Shucking the Lima Beans Shucking:
Set up at your work surface with your pile of beans to your left; a medium bowl or container in front of you; and a discard container or area to your right. Work from left to right.
Grab a bean and pull the stem side from 12 o’clock to 6 o’clock. This should pull a long fibrous string from the stem to the bottom. This will make it easy to slide your finger through the seam and release the beans into your bowl. Lima Bean pods are tough and you may have to wrestle with the pod and break it open to get all of the beans out. Discard the pod. Repeat until you have shucked all of the beans into the bowl.
Blanching the Fava Beans:
Fill a pot with water. There should obviously be enough room for all of the beans to swim in the water.
Season the water with salt “to taste”.
Bring the water to a boil.
Add the beans to the boiling water and reduce to a simmer. You want the water moving and turning the beans over, but not at a rolling boil.
Cook the beans until tender. As they cook you will see the beans inflate with air and some of the skins on the beans will split open. The splitting of the skins can be an indicator that they are done. Taste them as they go. Remove a bean and pop off the outer skin and test one. I test the larger beans, when they are done to smaller ones are sure to be tender too. The beans will take approximately 5-7 minutes, depending on their size.
When the beans are tender, drain them through a sieve and then shock them in an ice bath. Move them around and be sure to get them cold all the way through.
I recommend shelling the beans as soon as possible. Shell the beans by removing the outer skin. Discard the skin.
Rinse the shelled beans, drain through a sieve, and pat dry with a towel. The cooled beans are now ready to be used in other applications. Store them in a covered container in the fridge. Use them within 3 days.
